| 3 | cups uncooked farfalle (bow-tie) pasta (8 ounces) |
| 6 1/2 | cups Green Giant® SELECT® frozen broccoli florets |
| 2/3 | cup refrigerated Alfredo sauce (from 10-ounce container) |
| 1 | jar (7 ounces) roasted red bell peppers, drained and finely chopped |
| 1/4 | teaspoon salt |
| 1 | package (6 ounces) refrigerated diced cooked chicken breast |
| 1 | can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
Serve with...
Tiramisu Cheesecake Bars
Total Time:
4 hours 30 min
| 1. | Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain. |
| 2. | In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving. |
| No change. |
|
| Use 1 1/4 cups leftover cooked chicken or turkey for this recipe. |
|
| Instead of chopping the roasted red bell peppers, puree the dressing in a small food processor until well mixed. |
|
| Sliced fresh tomatoes are a tasty, easy addition to this salad supper. |
Nutrition Information:
375 ( 100); 11g ( 6g, ncg); 60mg; 380mg; 45g ( 5g, ncg); 24g 52%; 54%; 12%; 14% 3 ; 0 ; 0 ; 2 ; 1/2 nc